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    Home » Dinner » Side Dish

    How to Make Yorkshire Pudding

    Published: Oct 11, 2018 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    yorkshire puddings in a blue bowl

    Classic Yorkshire puddings are what I grew up on. Every roast dinner was accompanied by a large supply of them- at least two per person. This post on how to make Yorkshire pudding will guide you thru this easy and inexpensive recipe! Just 5 ingredients, hot oil in a hot pan in a hot oven are all you need! 

    Yorkshire puddings in a snack like position on a white marble surface

    Growing up in an English household in California we blended a lot of our meals. California/British was always our theme. Whether it was Bean and Cheese Burritos made with Heinz Baked Beans and Sharp Cheddar, Peanut Butter, Butter, and Jelly Sandwiches or celebrating Thanksgiving with Yorkshire Puddings.

    Yorkshire puddings have always been my favorite. My mother always knew to make plenty, and if there were any leftovers- well the leftovers never went to waste either. The same goes for when we have shepherd's pie!! This simple recipe is often thought of as scary, unattainable, or complicated. When in fact I think it's such a simple and easy recipe. While we don't have the option in the States to buy frozen Yorkies as we can in England, I can't imagine why you wouldn't just make this recipe anyways.

    As Yorkshire puddings have to cook at such a high temp they are usually the last thing to go in the oven before serving dinner.

    Let's get to the recipe.

    Jump to:
    • What are the ingredients
    • How do you make Yorkshire puddings
    • What consistency should Yorkshire pudding mix be?
    • Can you make Yorkies in advance?
    • How do you keep Yorkies from collapsing?
    • What do you serve with Yorkshire Puddings
    • Recipe Card
    • Recipe Ratings & Comments
    close up of golden brown yorkshire puddings in a metal pan on a white surface

    What are the ingredients

    Just staples you probably already have on hand!

    • Oil- I use olive or avocado oil. Don't use extra virgin olive oil though, the smoke point is not high enough. Something with a high smoke point - some vegetable oils are okay. Do not use melted butter.
    • All-Purpose/ Plain Flour.
    • Large Eggs. You'll want them at room temperature.
    • Pinch of Salt.
    • Water. Just room temperature tap water works.
    • Whole Milk

    Dipping your Yorkshire pudding in a delicious beef drippings gravy alongside a prime rib roast is truly a treat.

    How do you make Yorkshire puddings

    There are only a few ingredients needed to make Yorkshire puddings. All-purpose flour, salt, eggs, water, and milk. First things first, preheat your oven to 450F/230F.

    blue pastry brush brushing oil in a dark muffin tin on a white surface with a white and grey linen

    Then place ½ teaspoon of oil in each cavity of a 12-cup muffin tin. Use a pastry brush to brush the oil evenly up and down the sides. Then place the muffin pan into the oven- even if it isn't heated to 450F yet. The pan has to get really hot, so when you pour the batter in it starts cooking immediately.

    To make the batter you start by adding your flour to a large bowl- I like to use a large pouring measuring cup/ jug with a spout. This makes it easier to pour the batter into the pan later. To the flour add a pinch of salt and two eggs. Using a large balloon whisk, whisk together- the mixture will be thick. In another bowl add 8 oz of water and 8oz of milk. Pour half of the liquid into the flour mixture. Then add a bit more until you reach the consistency of heavy cream.

    yorkshire pudding ingredients in a large clear bowl with a bowl of milk and water and a whisk near by on a white marble surface with a white and grey stripped linen
    whisk inside yorkshire pudding batter next to a measuring bowl of liquid on a white marble surface with a white and grey stripped linen

    What consistency should Yorkshire pudding mix be?

    For perfect Yorkies, you need a consistency of heavy cream, so really quite runny but not milk-runny. To make sure you achieve this I suggest pouring half of the liquid in and then slowly adding more until you reach the consistency. You want to have lots of bubbles as well so don't be afraid to mix! I sometimes make the Yorkshire pudding batter ahead of time and let it rest at room temperature for an hour before cooking. Some find it's best to chill the batter before baking but I have not found it makes a big difference.

    liquid added to dry ingredients of a yorkshire pudding batter on a white marble surface with a white and grey stripped linen
    yorkshire pudding batter in a large clear bowl with a whisk on a white marble surface with a white and grey stripped linen

    Very carefully remove the hot muffin tin from the oven and pour the Yorkshire pudding batter into each muffin tin- being careful not to splatter the oil. Bake them for 15 minutes then open quickly and rotate the pan then close quickly. Then use the oven light and cook for another 9-12 minutes- or until perfectly golden brown. Store leftovers in an airtight container.

    fresh out of the oven golden brown yorkshire puddings in a metal pan on a white surface with a white and grey linen

    Can you make Yorkies in advance?

    I make the batter, and use it within an hour or two. When making a roast dinner Yorkies are usually the last thing in the oven- maybe with some veggies. But don't open the oven door. You can also freeze baked Yorkshire puddings and then heat them in the oven at 350F/ 180C for 3-5 minutes.

    yorkshire puddings served in a bowl on a white marble surface

    How do you keep Yorkies from collapsing?

    Do NOT open the oven door to even check the Yorkshire Puddings. No cold air. It will ruin them!! Bake them for 15 minutes then open them quickly and rotate the baking tray then close the oven quickly until you are ready to pull them out. Turn the oven light on and if you must peak- do not open the oven door all the way.

    yokrshire puddings piled on top of each other on a white marble surface

    What do you serve with Yorkshire Puddings

    I always serve them with a roast dinner- chicken roast, beef roast- heck even a veggie roast. And of course English-style roast potatoes! They are also delicious cold from the fridge the next day. My great-nan would spread some jam on her leftover Yorkies- yum!

    roast dinner on a plate
    roast dinner on a plate with prosecco in the background
    roast dinner on a plate with champagne in the background

    If you fancy some more British recipes try these:

    • Mini English Sherry Trifles
    • Curried Chicken Salad Recipe
    • How to make English Scones
    • Brown Butter Shortbread
    • How to make Real Clotted Cream

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    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Recipe Card

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    Yorkshire puddings in a snack like position on a white marble surface

    How to Make Yorkshire Pudding

    ★★★★★

    5 from 2 reviews

    Print Recipe
    Pin Recipe

    Classic Yorkshire puddings are what I grew up on. Every roast dinner was accompanied by a large supply of them- at least two per person. This post on how to make Yorkshire pudding will guide you thru this easy and inexpensive recipe! Just 5 ingredients, hot oil in a hot pan in a hot oven are all you need! 

    • Total Time: 35 minutes
    • Yield: 12 1x

    Ingredients

    Units Scale
    • 6 Teaspoons Olive Oil
    • 6oz (1 ⅓ Cup + 2 Tablespoons) All-Purpose/ Plain Flour
    • 2 Large Eggs, at room temperature
    • Pinch of Salt
    • 8oz (1 Cup) Water, room temperature
    • 8oz (1 Cup) Whole Milk

    Instructions

    1. Preheat oven to 450F/230C. Place ½ teaspoon Olive Oil in each cavity of a 12 cup muffin pan. Use a pastry brush to make sure the muffin cavity is covered up the sides and the bottom evenly. Then place pan in oven while the oven preheats.
    2. In a large bowl combine the flour, eggs, and salt. Whisk to combine, the mixture will be thick.
    3. In a medium bowl combine the water and milk. Pour half of the liquid into the flour mixture, whisking to combine. Add a little more liquid at a time stopping when you reach a heavy cream/ single cream consistency.  Whisk for a minute or two to create lots of bubbles. Let the batter sit for 10 minutes.
    4. Take hot muffin tray out of the oven and pour batter into each cavity filling half way- be careful the hot oil will splatter. Return to oven and set the timer for 15 minutes. At 15 minutes very quickly rotate the pan making sure to let as little air escape from the oven as possible. Bake for another 9-12 minutes, or until golden brown. Let cool in pan for 5 minutes before serving.

    Equipment

    muffin pan

    Muffin Pan

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    silicone pastry brush

    Silicone Pastry Brush

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    Notes

    • Oil- make sure to use one with a high-smoke point, I prefer avocado oil or olive oil, not extra virgin olive oil.
    • Frozen Yorkshire puddings can be reheated for 3-5 minutes at 350F/ 180C
    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 5
    • Cook Time: 30
    • Category: Side Dish
    • Method: Bake
    • Cuisine: English

    Keywords: easy yorkshire pudding recipe, the best yorkshire pudding recipe, traditional yorkshire pudding

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    1. Kit says

      August 30, 2019 at 1:54 pm

      I could easily eat an entire tray of these!! So simple and a crowd pleaser- can’t wait to try your recipe xo

      ★★★★★

      Reply
    2. Hummingbird1st says

      April 28, 2020 at 2:27 pm

      We always had more than we needed because if there were some over they would be eaten with golden syrup drizzled over the top for dessert. I have never eaten them with Shepherd's Pie, maybe I should try that! Instead of making Toad in the Hole, I make Popovers to go with Sausages, Mash, Fried Onions and Baked Beans.

      Reply
      • Elizabeth Waterson says

        April 28, 2020 at 3:24 pm

        Oh, I've never tried them with golden syrup, I am so excited to try that next time I make Yorkies. I love them with Sausage and mash too, basically any dinner I can add a Yorkie too I love! LOL Thanks for stopping by!! XX Liz

        Reply
    3. Anjali says

      January 31, 2021 at 5:33 pm

      I used a 9x13 pan since I didn't have a muffin tin and it still came out wonderfully! Thank you for the inspiration!

      @chefbhinda

      ★★★★★

      Reply
      • Elizabeth Waterson says

        February 01, 2021 at 10:17 am

        Hi Anjali, thanks so much for coming back to star rate and review the recipe! I am so pleased you were able to adjust the recipe to a larger pan!! Take care. XX Liz

        Reply
    4. Trish says

      February 07, 2021 at 6:08 pm

      Only light olive oil has a high enough smoke point (465-470) to bake at 450 degrees. Extra virgin olive oil only has a smoke point of about 375-405 degrees.

      Reply
      • Elizabeth Waterson says

        February 07, 2021 at 8:13 pm

        Yes you are correct Trish, I went ahead and added it to the recipe card so people aren't confused! Thank you for bringing it up!! Take care. XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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